Makes 1 portion
1 Savoy cabbage
50g dry cured streaky bacon
1 sprig rosemary
1 bunch of sage
50ml double cream
- Butcher the pheasant; start by opening up the legs and cutting through the leg joints. Remove the legs.
- Make the stock; place the legs into a saucepan, with the chopped carrot, bayleaves, rosemary and a little of the sage.
- Slice one of the onions and add to the pan. Cover the bones with water, bring to a boil and gently simmer for 90 minutes. You made need to top up with water occasionally. At the end of the 90 minutes, increase the heat to reduce to half the volume.
- Heat the butter in a frying pan. Gently fry the seasoned pheasant crown, browning the sides, before removing it from the pan. Put it Into a roasting dish and place into a pre-heated oven, Gas 4, 180c for 15 minutes.
- After 15 minutes, remove the pheasant from the oven, cover with foil and rest for 10 minutes.
- Cut the bacon into lardons, and fry in the same pan that you sealed the pheasant in.
- Slice the remaining onion, and add to the pan with the bacon.
- Slice the Savoy cabbage, and add to the pan.
- Add the sherry and the remaining chopped sage, the reduced stock, the chestnuts and the cream.
- Season with salt and pepper.
- Spoon the cabbage onto a serving bowl.
- Carve the breasts from the pheasant crown.
- Top the dish with a sprinkling of granola.